Quick Pan-Fried Honey-Chipotle Salmon
with Ranch Spinach Slaw
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1 packet
Baby Spinach Leaves
1
Pear
1 packet
Garlic Aioli
(Contains: Eggs;)
1 packet
Slaw Mix
1 packet
Ranch Dressing
(Contains: Eggs, Milk;)
1 packet
Mild Chipotle Sauce
(Contains: Soy;)
packet
Slaw Mix
Cooking Steps
• Thinly slice pear into wedges. • For the kids portion, in a small bowl, combine half the garlic aioli and the honey. • SPICY! This is a mild sauce, but use less if you're sensitive to heat. In a second small bowl, combine mild chipotle sauce, the remaining garlic aioli and honey. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat salmon dry with paper towel and season both sides (this helps the skin crisp up on the pan). Cook salmon, skin side-down first, until just cooked through, 2-4 minutes each side (depending on thickness). • Remove pan from heat then season with salt and pepper.
• Meanwhile, in a medium bowl, combine slaw mix, pear, baby spinach leaves, ranch dressing and a drizzle of olive oil. Season to taste.
• Divide ranch spinach slaw between bowls. • Top with salmon. • Drizzle kid's portion with honey-garlic aioli sauce. • Drizzle adult's portion with chipotle aioli to serve. Enjoy!
